Chef Tucker Ricchio
Specialties: New American, Italian
BIOGRAPHY
I've been cooking ever since I was a young child helping my Nonna in the kitchen. After receiving my education from Le Cordon Bleu, I worked in high-end restaurants throughout the Bay Area, my favorite being under Chef Suzette Gresham, who mentored me from a butcher to sous chef at her two Michelin-starred restaurant Acquerello.
Inside your meal kit, you'll find the same best-of-the-best ingredients we use in Michelin-starred Bay Area restaurants! I love that we get to use local ingredients because it's delicious, more sustainable, and the freshest of the fresh!